Black Bottom Pumpkin Pie

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Are you surprised that I haven’t yet shared a pumpkin recipe this fall?! Well, you’re just as surprised as I am! But I couldn’t wait much longer. This pumpkin pie recipe is DELICIOUS, and a little different from the normal pumpkin pie out there.

I made this for Thanksgiving last year for Herb’s side of the family, and they loooved it. In case you’re curious as to what a “black bottom” is on a pumpkin pie, it basically just means there’s CHOCOLATE in the crust. How can you turn that down?! YUM!

Black Bottom Pumpkin Pie

Recipe from Southern Living Magazine

Recipe Ingredients:

  • 1/2 cup chopped pecans
  • 1 cup cinnamon graham cracker crumbs
  • 1 cup crushed gingersnaps
  • 1/2 cup butter, melted
  • 1 cup semisweet chocolate morsels
  • 2 cups whipping cream, divided
  • 2 Heath bars
  • 3/4 cup sugar
  • 1/3 cup all-purpose flour
  • 2 large eggs
  • 4 egg yolks
  • 2 cups mlk
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 1/2 cup maple syrup

Recipe Directions:

Preheat the oven to 350 degrees. Spread pecans out on a baking sheet and bake for 5 minutes. Then stir them and bake for an additional 3-5 minutes until toasted. Then cool the pecans.

Stir together the graham cracker crumbs, crushed ginger snaps, melted butter, and toasted pecans until well mixed. Press crumb mixture on the bottom and up the sides of a lightly greased 10-inch pie plate. Bake for 10-12 minutes until lightly browned. Cool on a wire rack.

Black Bottom Pumpkin Pie Recipe

Black Bottom Pumpkin Pie Recipe

Microwave the chocolate morsels and 1/2 cup of the whipping cream together on high for 1 minute, stirring every 30 seconds. Once it’s completely melted, spoon over the bottom of the pie crust. Then sprinkle the chopped Heath bars over the chocolate. Cover and chill for one hour.

Black Bottom Pumpkin Pie Recipe

Black Bottom Pumpkin Pie Recipe

While the crust is chilling, whisk together sugar and flour in a saucepan (about 3-qt size). Add the 2 eggs, the 4 egg yolks, and the 2 cups of milk. Turn heat to medium and whisk mixture constantly for 8-10 minutes until the mixture begins to bubble and forms a pudding-like consistency.

Black Bottom Pumpkin Pie Recipe

Then remove the pot from the heat and whisk in pumpkin and vanilla. Pour the mixture into a separate bowl. Cover directly with plastic wrap and chill for 30 minutes. Then spoon this mixture over the chocolate bottom of the pie, cover and chill overnight.

Black Bottom Pumpkin Pie Recipe

For whipped cream, beat the remaining 1.5 cups whipping cream at high speed with a mixer until foamy. Gradually add the syrup and beat until soft peaks form. Then spread over the pie. Garnish with chocolate shavings or cocoa powder.

Black Bottom Pumpkin Pie Recipe

Black Bottom Pumpkin Pie Recipe

Black Bottom Pumpkin Pie Recipe

 

Black Bottom Pumpkin Pie Recipe

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We give this recipe 4.5 out of 5 herbs!

Black Bottom Pumpkin Pie
Author: Mrs. Herb
Ingredients
  • •1/2 cup chopped pecans
  • •1 cup cinnamon graham cracker crumbs
  • •1 cup crushed gingersnaps
  • •1/2 cup butter, melted
  • •1 cup semisweet chocolate morsels
  • •2 cups whipping cream, divided
  • •2 Heath bars
  • •3/4 cup sugar
  • •1/3 cup all-purpose flour
  • •2 large eggs
  • •4 egg yolks
  • •2 cups mlk
  • •1 cup canned pumpkin
  • •1 teaspoon vanilla extract
  • •1/2 cup maple syrup
Instructions
  1. Preheat the oven to 350 degrees. Spread pecans out on a baking sheet and bake for 5 minutes. Then stir them and bake for an additional 3-5 minutes until toasted. Then cool the pecans.
  2. Stir together the graham cracker crumbs, crushed ginger snaps, melted butter, and toasted pecans until well mixed. Press crumb mixture on the bottom and up the sides of a lightly greased 10-inch pie plate. Bake for 10-12 minutes until lightly
  3. Microwave the chocolate morsels and 1/2 cup of the whipping cream together on high for 1 minute, stirring every 30 seconds. Once it’s completely melted, spoon over the bottom of the pie crust.
  4. Then sprinkle the chopped Heath bars over the chocolate. Cover and chill for one hour.
  5. While the crust is chilling, whisk together sugar and flour in a saucepan (about 3-qt size). Add the 2 eggs, the 4 egg yolks, and the 2 cups of milk. Turn heat to medium and whisk mixture constantly for 8-10 minutes until the mixture begins to bubble and forms a pudding-like consistency.
  6. Then remove the pot from the heat and whisk in pumpkin and vanilla. Pour the mixture into a separate bowl. Cover directly with plastic wrap and chill for 30 minutes. Then spoon this mixture over the chocolate bottom of the pie, cover and chill overnight.
  7. For whipped cream, beat the remaining 1.5 cups whipping cream at high speed with a mixer until foamy. Gradually add the syrup and beat until soft peaks form. Then spread over the pie. Garnish with chocolate shavings or cocoa powder.

 

University Grill in Fort Myers, Florida

University Grill

 

What you see in this picture is the one solitary dish that keeps my family coming back for more at University Grill in Fort Myers, Florida.  It is the baked cod, and it is oh so delicious!  Succulent white cod baked in a Ritz cracker crust topped with creamy sauce that I am having a hard time describing for you because it’s the perfect blend of fresh (lemon, maybe?) and savory.

Topped with fresh herbs and served with garlic mashed potatoes.  This dish is so good, my parents and Mister Spice all ordered it on our second night eating here while on summer vacation:

University Grill

In fact, the ONLY reason I didn’t order it again was because they had a special Italian chef that night who was serving up chicken piccata, which sounded so good and was definitely worth it!  Plus, I got to have a bite or two of Mister Spice’s baked cod.

University Grill

University Grill isn’t located on or near the beach in Fort Myers, but business is steady.  The restaurant offers a sports bar but it’s primarily casual dining with a fine menu.  If you’re ever in Fort Myers, be sure to check it out and ask for the baked cod.  You won’t regret it!

University Grill University Grill

 

Chicken Stuffed Bell Peppers

Chicken Stuffed Bell Peppers Recipe

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We’ve already shared a couple of stuffed pepper recipes here at HerbOnHerbs including Santa Fe Stuffed Bell Peppers and Chicken and Cream Cheese Stuffed Bell Peppers. One of our favorite things about stuffed peppers is the flexibility with the filling – you could easily add other ingredients (diced vegetables, rice, etc.) to the recipe with good results. You can also mess around with the amount of tomato sauce you use – just add more if you like a saucier filling!

This is also a good make ahead recipe. You can make the filling, then refrigerate it overnight. the next day, just fill the peppers up and pop them in the oven!

Chicken Stuffed Bell Peppers

Recipe Ingredients

  • 2 cups diced or shredded cooked chicken
  • 1 medium onion, chopped (we used onion powder because I hate onions!)
  • 1 cup shredded sharp cheddar cheese
  • 3/4 cup tomato sauce
  • 1 4-ounce can chopped mild green chilies
  • 2 garlic cloves, minced
  • 2 teaspoons paprika
  • 1/2 teaspoon cayenne pepper
  • 8 green bell peppers

Recipe Directions

Preheat oven to 375. Combine first 8 ingredients in medium bowl.  Season to taste with salt and pepper. (Can be prepared ahead – just cover and refrigerate).

Cut around stem of each bell pepper and remove, creating large opening at top.  Scoop out seeds and veins.  Add about 1/2 cup of filling to each pepper.  Replace tops of peppers.  Stand peppers in shallow casserole.  Bake for about 45 minutes, or until filling is cooked through and peppers are tender.

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We give this recipe 4/5 herbs!

Chicken Stuffed Bell Peppers
Author: Mrs. Herb
Ingredients
  • 2 cups diced cooked chicken
  • 1 medium onion, chopped (we used onion powder because I hate onions!)
  • 1 cup shredded sharp cheddar cheese
  • 3/4 cup tomato sauce
  • 1 4-ounce can chopped mild green chilies
  • 2 garlic cloves, minced
  • 2 teaspoons paprika
  • 1/2 teaspoon cayenne pepper
  • 8 green bell peppers
Instructions
  1. Preheat oven to 375 Degrees.
  2. Combine first 8 ingredients in medium bowl. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate).
  3. Cut around stem of each bell pepper and remove, creating large opening at top. Scoop out seeds and veins.
  4. Add about 1/2 cup of filling to each pepper.
  5. Replace tops of peppers. Stand peppers in shallow casserole.
  6. Bake for about 45 minutes, or until filling is cooked through and peppers are tender.

 

 

Mummy Dogs

 

Mummy Hot Dogs for Halloween

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Happy Halloween everyone! Herb and I are going to a Halloween party tonight, and we decided to bring MUMMY DOGS! So fun. I found the idea on pinterest. This would be a fun way to get your kids involved in the baking as well – let them “wrap” the hot dogs in the crescent roll strips!

Recipe Ingredients:

  • Pillsbury crescent rolls
  • Hot dogs

Recipe Directions:

Roll out the crescent rolls and either cut or tear them into about 1/4 inch flat strips. Wrap a strip around the “head” of the hot dog to make a headband. Then cover the bottom 2/3 of the dog to create it’s mummified body. Bake at 375 for 12-15 minutes. You can use either mustard or ketchup to put 2 dots as eyes for your mummy dogs. Enjoy!

Mummy Hot Dogs for Halloween

Mummy Hot Dogs for Halloween

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Back to Work!

Enjoying fall

Well we’ve had an extensive (unwanted!) break from food blogging over here at HerbOnHerbs! The site going down has been terribly frustrating and disheartening, but the good news is that we are back in business!

I’m actually pretty surprised at how much I missed food blogging and interacting with readers and other bloggers. In some ways, it was nice to have a little break – the past couple of months have been very busy. Herb and I just celebrated our one year wedding anniversary on October 20th (yay us!) and we’ve been enjoying our favorite season by hiking and eating all things pumpkin.

Grandfather Mountain

We hope that everyone is having a wonderful fall. We will resume posting recipes very soon!

Shew…Reminder to Always Back Up your Work!

Page Down

If you tried to visit HerbOnHerbs the past few weeks, you probably noticed that our site went down.

Thankfully, we were able to get the site back up and running. But WOW that was scary!

So just a reminder to all you fellow bloggers out there, make sure your site is backed up and that you put security measures in place to protect all your hard work!

One of the best tools out there to stay backed up is very easy to install.  It’s called Vaultpress and it is included with the jetpack plugin.  The vaultpress plugin will automatically backup and secure your site.  The plugin starts at $5/month or $55/year (there is a little bit of savings bulit in if you commit to a year which each plan) but trust me – it is well worth it!

Here are a few sites that have helped us get back on our feet:

Articles on What to Do if Your Site is Hacked

Articles on How to Prevent Hacking

We will resume with our regularly scheduled food posts soon. Hope you had a great couple of months!
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Chewy Coconut Cookies

Chewy Coconut cookies recipe

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I’ve confessed before that I haven’t always loved coconut. It wasn’t until I began making Coconut Cream Pie for my dad that I finally came around and decided that I actually did like coconut!

Herb’s mom is also a huge fan of coconut. And today happens to be her birthday!!! So in honor of her birthday, I thought I would share this recipe for coconut cookies. At a recent family cookout, Herb told me that she had requested something coconut. I didn’t have quite enough time to make the pie, so I found this great recipe for coconut cookies. They are quick and easy to make, and they’re pretty yummy!

So Happy Birthday to Herb’s mom! We will be celebrating soon with something coconut, I’m sure.

Chewy Coconut Cookies

Recipe from Allrecipes.com

Recipe Ingredients:

  • 1 & 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 1/2 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 & 1/3 cups flaked coconut

Recipe Directions:

Preheat oven to 350 degrees. In a mixing bowl, combine flour, baking soda, and salt. In a separate mixing bowl, cream together butter and both sugars until smooth. Beat in egg and vanilla until batter is light and fluffy. Gradually beat in the flour mixture. Stir in the coconut. Drop dough by rounded teaspoons onto a cookie sheet 3 inches apart. Bake for 8-10 minutes or until lightly golden. Cool on a wire rack.

Chewy Coconut Cookies

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We give this recipe 4.5/5 herbs!

Chewy Coconut Cookies
Author: Mrs. Herb
Ingredients
  • 1 & 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 1/2 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 & 1/3 cups flaked coconut
Instructions
  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, combine flour, baking soda, and salt.
  3. In a separate mixing bowl, cream together butter and both sugars until smooth. Beat in egg and vanilla until batter is light and fluffy.
  4. Gradually beat in the flour mixture. Stir in the coconut.
  5. Drop dough by rounded teaspoons onto a cookie sheet 3 inches apart.
  6. Bake for 8-10 minutes or until lightly golden. Cool on a wire rack.

 

20 Questions with Will from Junior High Foodie

Will from Junior High Foodie

 

Will is an up and coming food blogger who, as his name suggests, is in junior high! He has a ton of fun personality that comes through in his blog posts, and he is already super talented! If he keeps this up, he is going to be one successful fellow! Learn a little bit more about Will below, and be sure to visit his food blog at Junior High Foodie!

-Tell us about your blog and why it’s great

I started my blog last summer as a way to have something to do, as I was often the only one at home, with my parents and brother working. I honestly didn’t know what I was doing. I took my first picture of food on my floor with my iPhone camera. I gradually made improvements in blogging and now it is really fun for me to do. Being in middle school, I don’t post as often as I’d like to, but unfortunately school comes first.

-What is your favorite food/recipe? Least favorite? 

My favorite food would have to be sesame chicken with either fried rice or lo mein. My least favorite food is anything that has to do with peanut butter or cilantro. If there was something that had both, I would most likely pass out at the sight of it.

-What is the first recipe you learned how to fix?

Spaghetti and meatballs. I’m pretty sure I was four, but I was mainly just helping my mom.

-Who taught you how to cook?

My mother, but I taught myself how to cook a lot of things.

-What food/recipe still seems daunting to you?

Macaroons. I made them once and they were perfect and I could never get them to come out like that again. At least I blogged them!

-What is your family’s favorite meal that you cook?

My homemade tacos (hint hint future blog post) or my lamb pasta (hint hint double future blog post)

-Tell us about a kitchen disaster or recipe mishap

One summer, I decided I wanted to make pita chips, so I made some, and the recipe I found online said to put them under the broiler. Unfortunately, I didn’t know that you are supposed to keep the door ajar when using the broiler. So I closed the door and minutes later there was smoke fuming out of the stove and as I ran to the stove, flames started jumping out. Thank god my parents were home, who grabbed the fire extinguisher. That was bad, but I definitely learned my lesson to be careful. And luckily there was no damage to my house. Except that cookie sheet is a little worse for wear.

-Who is your favorite celebrity chef?

Either Kelsey Nixon or Laura Vitale.

 -Who is your favorite food blogger?

Probably Lindsay from Pinch of Yum or Jessica from How Sweet it is.

-What is your day job?

I don’t have a day job, considering I still go to middle school.

-If you could cook/bake all day instead of your day job, would you?

Yes. School is like prison.

-What is your favorite restaurant?

La Bonne Soup in NYC. Without a doubt.

-If you were going to open up a restaurant or bakery, what kind of place would it be?  What would you call it?

It would be a taco shop and it would be called Paco’s Tacos. Not even kidding.

-If you had your own cooking show, what would you call it?

Will Yum

-What is your favorite part about food blogging? Least favorite?

Photographing the food, and seeing the traffic come to my site. That’s so rewarding.

My least favorite part is all the time it takes to blog.

-What is something (food or blog related) that you’ve always wanted to do, but haven’t yet?

I really want to make an online shop with like aprons and mugs and stuff like that that have Will * YUM* printed on them.

-White chocolate, milk chocolate, or dark chocolate?

Milk chocolate. But it needs hazelnuts in it.

-Comfort food of choice?

Mac and Cheese.

-Sweet or savory?

Savory

-What is your favorite herb?

Basil, totally.

 

Thank you, Will, for spending some time with us!

Blue Ridge Dining Room: Grove Park Inn in Asheville, North Carolina

Grove Park Inn

So Mrs. Herb has already posted a little bit about Nana’s 90th birthday celebrations, but I wanted to show you just how marvelous the Blue Ridge Dining Room is at the Grove Park Inn in Asheville, North Carolina.  The Grove Park hosts more than one restaurant, but the Blue Ridge Dining Room has the most fantastic breakfast spread you can even dream of!  The restaurant boasts several large, open dining rooms with views of the Blue Ridge Mountains:

 

Grove Park Inn

Grove Park Inn

Grove Park Inn

 

Grove Park Inn

 

And I guarantee you there isn’t ANYTHING you could wish for that the breakfast buffet doesn’t offer, from a wide selection of fresh fruit:

Grove Park Inn

(notice Mrs. Herb below perusing her options)

Grove Park Inn

to hot eggs, sausage, bacon, biscuits, pancakes, waffles, blueberry french toast, the world’s best breakfast potatoes, and a lot more stuff that I couldn’t fit on my plate…

Grove Park Inn

A Bloody Mary bar…

Grove Park Inn

toast, granola, yogurt, jam, smoked salmon…

Grove Park Inn

Grove Park Inn

Grove Park Inn

FRESH DONUTS!!!!!…

Grove Park Inn

And THE UNIVERSE’S BEST STICKY BUNS!!! No lie.  Cinnabon ain’t got nothin’ on these babies.

Grove Park Inn

And a juice bar! I love juice bars.

Grove Park Inn

As you can tell from the pictures below, our family skipped out on a lot of the healthier options like fruit and yogurt.  I figured, hey, I eat fruit and yogurt every stinkin’ day for breakfast, so let me have the GOOD stuff!

Grove Park Inn

Grove Park Inn

Grove Park Inn

Grove Park Inn

And I did go back for more sticky buns.  We had such a good time eating and enjoying the company of our wonderful Nana.  What a better excuse to splurge on such a fabulous meal!  Happy Birthday, Nana!

Grove Park Inn

Grove Park Inn

Grove Park Inn

Cinnamon Sugar Mini Muffins

Cinnamon Sugar Mini Muffins Recipe

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These cinnamon sugar muffins are really more like delicious little doughnut holes! They are the perfect size to just pop in your mouth, and believe me – I ate more than my fair share of these when I baked them. They are seriously irresistible.

Though the term “muffin” may make you think of breakfast, I really think these muffins are more like dessert, because they are just that good. Of course, I am partial to cinnamon sugar. I’m a huge fan of snickerdoodle cookies, and you may remember that cinnamon rolls are one of my favorite foods.

So if you like cinnamon-sugary things, then you will definitely love these mini-muffins. Just beware – they will be gone before you realize who ate them all. (It will probably be me!)

Cinnamon Sugar Mini Muffins

Cinnamon Sugar Mini Muffins

Recipe adapted from Allrecipes.com

Recipe Ingredients:

  • 1/2 cup white sugar
  • 1/4 cup butter or margarine, melted
  • 3/4 teaspoon ground nutmeg
  • 1/2 cup milk
  • 1 teaspoon baking powder
  • 1 cup all-purpose flour
  • 1 Tablespoon cinnamon
  • Additional 1/4 cup margarine or butter, melted
  • Additional 1/2 cup white sugar
  • Additional 1 Tablespoon ground cinnamon

Recipe Directions:

Preheat the oven to 375 degrees. Lightly spray mini-muffin tin with non-stick cooking spray. There should be 24 mini-muffin cups.

In a large bowl, mix together the 1/2 cup sugar, 1/4 cup melted butter or margarine, 1 tablespoon cinnamon, and nutmeg. Stir in the milk, baking powder, and flour until combined. Fill the 24 muffin cups as evenly as possible, about 1/2 to 3/4 full.

Bake for 15-20 minutes until lightly browned. While muffins are baking, place additional 1/4 cup butter or margarine in a bowl. In a separate bowl, combine 1/2 cup sugar and tablespoon of cinnamon.

After muffins are baked and removed from the pan, dip each muffin in the melted butter, then roll in the cinnamon-sugar mixture. Taste the success!

We give these delicious Cinnamon Sugar Mini-Muffins 5/5 herbs!

Cinnamon Sugar Mini Muffins Recipe

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Cinnamon Sugar Mini Muffins
Author: Mrs. Herb
Ingredients
  • 1/2 cup white sugar
  • 1/4 cup butter or margarine, melted
  • 3/4 teaspoon ground nutmeg
  • 1/2 cup milk
  • 1 teaspoon baking powder
  • 1 Tablespoon ground cinnamon
  • 1 cup all-purpose flour
  • Additional 1/4 cup margarine or butter, melted
  • Additional 1/2 cup white sugar
  • Additional 1 Tablespoon ground cinnamon
Instructions
  1. Preheat the oven to 375 degrees. Lightly spray mini-muffin tin with non-stick cooking spray. There should be 24 mini-muffin cups.
  2. In a large bowl, mix together the 1/2 cup sugar, 1/4 cup melted butter or margarine, nutmeg, and tablespoon cinnamon.
  3. Stir in the milk, baking powder, and flour until combined.
  4. Fill the 24 muffin cups as evenly as possible, about 1/2 to 3/4 full.
  5. Bake for 15-20 minutes until lightly browned.
  6. While muffins are baking, place additional 1/4 cup butter or margarine in a bowl. In a separate bowl, combine 1/2 cup sugar and tablespoon of cinnamon.
  7. After muffins are baked and removed from the pan, dip each muffin in the melted butter, then roll in the cinnamon-sugar mixture.

 

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